recipes

Vegetable & Red Kidney Bean Loaf

A real budget buster that has the added bonus of being delicious.

Vegetable & Red Kidney Bean Loaf
number of serves  serves 4
prep time 10 min prep
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ingredients

1 tablespoon oil
1 cup frozen Birds Eye Chopped Onions
1 carrot, grated
1 stick celery, finely chopped
1/2 red capsicum, finely chopped
750g can Edgell Red Kidney Beans, drained
1 1/2 cups fresh breadcrumbs
2 tablespoons Leggo's Squeezy Tomato Paste
2 teaspoons Worcestershire sauce
2 tablespoons finely chopped fresh parsley
1 egg, beaten
Tomato Chutney for serving

instructions

step 1

Heat oil in a medium saucepan, add frozen Birds Eye Chopped Onions, carrot, celery and capsicum. Cook for 5 minutes or until tender.

step 2

Place drained Edgell Red Kidney Beans in a food processor and process until chopped, spoon into a large mixing bowl.

step 3

Add cooked vegetables, breadcrumbs, Leggo's Tomato Paste, Worcestershire sauce, parsley and egg. Season with salt and pepper and mix well. Press mixture into a greased baking paper lined 9cm x 20cm loaf pan.

step 4

Bake in a preheated oven at 200°C for 35 minutes, cool in pan for 5 minutes before turning out and slicing. Serve with steamed vegetables and tomato chutney.

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recipe tip

This loaf is perfect sliced cold as a sandwich filling.

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nutritional information

Qty per serving QTY PER 100g
Energy 1300kJ (309Cal) 529kJ (126Cal)
Protein 14.9g 6.1g
Fat - Total 7.7g 3.1g
     - Saturated 1.4g 0.6g
Carbohydrate 38.9g 15.9g
     - Sugars 7.7g 3.2g
Dietary Fibre 11.9g 4.9g
Sodium 591mg 242mg
Potassium 693mg 283mg
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Country Harvest - carrot, peas, cauliflower & broccoli

country harvest

Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!

Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.


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Vegetable & Red Kidney Bean Loaf

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ingredients

1 tablespoon oil
1 cup frozen Birds Eye Chopped Onions
1 carrot, grated
1 stick celery, finely chopped
1/2 red capsicum, finely chopped
750g can Edgell Red Kidney Beans, drained
1 1/2 cups fresh breadcrumbs
2 tablespoons Leggo's Squeezy Tomato Paste
2 teaspoons Worcestershire sauce
2 tablespoons finely chopped fresh parsley
1 egg, beaten
Tomato Chutney for serving

instructions

step 1

Heat oil in a medium saucepan, add frozen Birds Eye Chopped Onions, carrot, celery and capsicum. Cook for 5 minutes or until tender.

step 2

Place drained Edgell Red Kidney Beans in a food processor and process until chopped, spoon into a large mixing bowl.

step 3

Add cooked vegetables, breadcrumbs, Leggo's Tomato Paste, Worcestershire sauce, parsley and egg. Season with salt and pepper and mix well. Press mixture into a greased baking paper lined 9cm x 20cm loaf pan.

step 4

Bake in a preheated oven at 200°C for 35 minutes, cool in pan for 5 minutes before turning out and slicing. Serve with steamed vegetables and tomato chutney.

Vegetable & Red Kidney Bean Loaf
 serves 4
 10 min prep

recipe tip

This loaf is perfect sliced cold as a sandwich filling.

Brought to you by the Simplot Test Kitchen

Email: simplygreatmeals@simplot.com.au